The Perfect Green Smoothie

Blended with ginger, orange, mango, pineapple and green tea, I promise this smoothie does not taste like grass!

Spiralized Cantaloupe

Topped with creme fraiche, gingersnap crumble, lime honey dressing and strawberries!

The Forage to Table Experience

Connecticut Foraging Club presents: The Forage to Table Experience CT Foraging Club is offering forage to table experiences. You will be lead on a foraging walk to learn about foraging basics. You will learn how to identify edible and medicinal plants and mushrooms, as well as the poisonous species to avoid. You will then be…

Beef Short Rib Tacos

Ingredients: 2.3 lbs (about 4) bone in beef short ribs 4-6 cloves garlic, peeled 1 large onion, sliced thick 2 bay leaves 1 cinnamon stick 1 tsp ground cumin 2 tsp ground coriander 2 tsp ground oregano 1/4 tsp ground cloves 2 dried chipotle peppers or canned chipotles in adobo 1 tbs tomato paste 1…

Connecticut Foraging Club

Media Appearances: “Connecticut Foraging Club goes into the woods to find mushrooms, herbs, other edible plants” by Susan Dunne Article in the Hartford Courant https://www.courant.com/news/connecticut/hc-news-connecticut-foraging-club-20210628-poeeekdbvncfxdrc455sflsosi-story.html “Wild Food: Conversation with Chef Bun Lai + Local Foragers” Podcast on “Seasoned” https://www.ctpublic.org/show/seasoned/2021-09-08/wild-food-conversations-with-chef-bun-lai-local-foragers “Hemlock Reishi, The Mushroom of Immortality” Article on “eattheplanet.org”

Ramping it up

20 April 2020 Today I was running in the woods of central Connecticut and I saw a sea of ramp leaves on the edge of the path. Ramps (AKA wild leeks) have 1-3 oval green leaves that come from one stem that is red-to-white. Ramps are one of the first edible spring greens that pop…

Grilled Salmon

With grilled fennel, peaches, and zucchini topped with orange basil pesto and toasted pine nuts

Cauliflower Piccata

With orange infused leek and carrot puree, wilted arugula, frizzled onions, and fresh dill

Blackened Fish Tacos

With purple cabbage slaw, grilled corn and avocado salad and spicy yogurt sauce